vegetable risotto

prep time:  tbd
cook time: tbd
servings:  8 - 10

ingredients:
1/2 pound eggplant
1 3/4 teaspoons salt
1 small zucchini
1 small red bell pepper
1/4 pound fresh mushrooms
4 tablespoons butter
1/2 cup fresh or frozen peas
1 large onion
2 tablespoons olive oil
2 cups uncooked rice
2 cups chicken broth
1 3/4 cups hot water
1/8 teaspoon black pepper
2/3 cup grated parmesan cheese


steps:
1.  cut eggplant crosswise into 1/2 inch thick slices.  sprinkle both sides with 1 teaspoon of salt.  let stand in colander in sink for 1 hour to drain.


2.  thinly slice zucchini.  core, see and dice red bell pepper.  trim mushrooms; wipe clean with damp kitchen towel and thinly slice.


3.  heat 2 tablespoons of the butter in 4-quart saucepan over medium-high heat.  add mushrooms; saute 3 minutes.  transfer mushrooms to medium bowl.  rinse and rain eggplant, press dry between paper towels.  cut eggplant into 1/2-inch cubes.  add eggplant, zucchini, bell peppers and peas to mushrooms in bowl.


4.  chop onion.  heat remaining 2 tablespoons butter and the oil in the 4-quart saucepan over medium heat.  add onion, saute until onion is soft; about 5 minutes.  stir in rice, coo and stir 2 minutes.


5.  stir in broth, 1 3/4 cups hot water, remaining 3/4 teaspoon salt and the black pepper into rice mixture.  heat over high heat to boiling; reduce heat to low.  simmer, covered, stirring occasionally, 8 minutes.  add vegetables, stir well. 


6.  cook uncovered, stirring frequently, until rice is tender and all liquid is absorbed about 10 minutes longer.  remove from heat; stir in cheese.


7.  pack rice mixture into greased 3-quart bowl.  let stand 3 minutes.  cover bowl with serving plate; invert and lift off bowl.  serve risotto at once.


- from the worst italian cooking class ever (but the recipes are good)